• Prepare a 9-inch pie crust, be sure it’s cold and ready to roll out.

For the streusel topping

1. Dice 3 tablespoons of butter into small pieces and combine with the dry ingredients. Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture, and the butter is broken down into smaller pieces. If the mixture is still dry, add an additional 1 tablespoon of cold butter. Set aside in the refrigerator.

For the filling

1. Toss the frozen blueberries with cornstarch.
2. Zest the lemon and add to the blueberries along with the lemon juice, brown sugar, and cinnamon and stir to combine. Set aside in the refrigerator.  

Assemble

1. Roll out the dough on a lightly floured surface ¼” thick. Use a circle cookie cutter, at least 4-inches in diameter to cut individual circles rerolling the dough as needed. Once they’re cut, roll each one again with the rolling pin to further thin out, so they’re about 4.5-inches wide.
2. Generously coat the pan with shortening then use your fingers to gently place the dough circles, press into the bottom of the pan and around the sides, folding the top edge back.
3. Spoon the pie filling into the crust, dividing evenly amongst all of them, about ¼ cup each. Then top the pie filling with the streusel topping. Break apart any larger pieces and press it down gently as needed.
4. Bake at 350°F for 25-28 minutes. The crust should be lightly brown, and the berries have released their juices. Allow them to cool in the pan for at least 15 minutes. They should easily release from the pan, but you may want to use the flat edge of a knife if stuck.